New York Nesties
Alishanyc
member
...here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
I carry your heart(I carry it in my heart)
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipe Swap?
Hi ladies.
Might you be interested in a little recipe swap? Maybe we can use this thread to post our favorite recipes, or new recipes that we found that just sound good...
Here's to eatin! LOL
...here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
I carry your heart(I carry it in my heart)
Re: Recipe Swap?
I'll start.
I have a basic salad/side dish that I make ALL the time, especially in the summer. It goes great with anything pretty much. Grilled chicken, steak, pork..whatever. It can be eaten hot or cold, I prefer to make mine the night before and serve cold. The flavors have time to make love to each other, and the next day - you have nookie on a platter. LMAO! - everyone loves this side, so..its pretty much always around.
Alisha's Summer Salad
*Notes:
INGREDIENTS:
2 green zucchini (you can get away with using 1 large one)
3 bell peppers: 1 yellow, 1 orange and 1 red
1 eggplant
1 red onion
6 fresh basil leaves. *Do not use dried basil
Feta cheese (not the crumbled kind)
Orzo
Extra virgin olive oil
Balsamic oil
Salt/fresh ground pepper to taste
DIRECTIONS:
*Peel eggplant and slice in thin round slices
*Slice vegetables lengthwise - onion should clearly be sliced in "rounds" (for lack of better description)
All veggies should have a light drizzle of olive oil on them. Grill veggies. *I have an indoor countertop grill.
Boil orzo (make sure you dont overcook it)
After veggies are done, they should be chopped in smallish, bite sized pieces.
Add orzo to large mixing bowl, and drizzle a tiny bit of olive oil in it to ensure it doesnt stick/clump.
Add chopped veggies
Add feta cheese to taste. *Too much feta cheese can be VERY overwhelming.
Tear up basil and add in.
This is the only part I use some kind of measurement -
1/8 cup of olive oil
1/8 cup of balsamic vinegar
Mix the whole thing together
Add salt and freshly ground pepper to taste.
Walla!